A perfect match with stews, barbeques, and all kind of meats - especially grilled meats. Best enjoyed at 18ºC/64ºF.

Process

Fermentation at a constant temperature of 26-28ºC/78-82ºF, followed by a maceration period with the skins. The second fermentation takes place spontaneously in underground tanks, after the wine is transferred to handcrafted oak casks, where it is aged for a minimum of 36 months. The wine stays in its bottle for a longer period of time before its release so that it can be enjoyed at its best.